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I need help lactofermenting sweet potatoes/yams

Commented on February 11, 2013
Created February 10, 2013 at 3:55 AM

I tried to ferment a yam (it was bright orange- not sure the species) by cooking it, mashing it, adding a few drips of yogurt, and putting it in an air-tight container on top of my freezer where it is warm. The first 2 days it tasted sweet and indistinguishable from before, so I left it two more days. Now, it smells like alcohol. Does anyone have any experience with this? I want an alternative to yogurt, which has the same amount of bacteria and consistency.

B6c16d850e7305aad0507ad079ecf1d4

(232)

on February 11, 2013
at 10:09 PM

I used probiotic yogurt, albeit very little. Btw, I googled the crap out of it before I even tried it to find a recipe.

61844af1187e745e09bb394cbd28cf23

(11058)

on February 10, 2013
at 05:44 PM

http://lmgtfy.com/?q=lacto+fermented+sweet+potatoes

3327924660b1e2f8f8fc4ca27fedf2b2

(2919)

on February 10, 2013
at 04:54 AM

I have a bath of fermenting sweet potatoes that I've been fermenting for about a month now and it still doesn't have any alcohol smell. What kind of starter did you use?

3327924660b1e2f8f8fc4ca27fedf2b2

(2919)

on February 10, 2013
at 04:54 AM

I have a bath of fermenting sweet potatoes that I've been fermenting for about a month now and it still doesn't have any alcohol smell. What kind of started did you use?

3327924660b1e2f8f8fc4ca27fedf2b2

(2919)

on February 10, 2013
at 04:53 AM

It should smell a bit "Sour" but it honestly shouldn't smell like alcohol.

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2 Answers

best answer

0
7eba3d743671649c1e06cacce0ba4e77

(1423)

on February 11, 2013
at 03:40 AM

I have never fermented potatoes myself, but I think the problem is that you didn't add enough culture(yogurt/whey). I think the cultures that ferment to make alcohol outnumbered the yougurt cultures. Add more yogurt or whey to your next batch instead of a few drips.

0
0abbec29fdcc092e969885ad70aa4c11

on February 11, 2013
at 05:27 AM

Given the sheer amount glucose in that I'd expect it to ferment into something with a bit of hooch. Doesn't meant it couldn't make a great dessert. Heck, it might be better!

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